60g hard tofu, diced
10g dried baby shrimp soaked until soft
1 egg beaten and fried in pan with vegetable oil, when cool, slice
2 chives or 1 shallot, thinly sliced
40g crushed peanuts
150g bean sprouts
1 wedge of lime
1 tsp dried crushed chilli (optional)
200g cooked prawns, chicken, beef or your other preference of meat
1. To cook the rice noodles bring a large pot of water to boiling on heat and cook until soft
2. Drain well
3. Heat a wok or heavy based frypan until very hot, add vegetable oil then the cooked noodles and toss or stir for 1 minute.
Add tofu, shrimp, cooked egg, peanuts, meat and Thirst’s pad Thai sauce, cook over high heat until the sauce has a nice toffee colour.
Add ½ the bean sprouts and toss to heat through.
Garnish with dried chilli, chives and remaining bean sprouts